Yolele! Recipes From the Heart of Senegal

Restaurateur and Senegalese native Pierre Thiam brings the once little-known cuisine of Senegal to a wider audience, introducing us to a cuisine that is at once familiar and exotic, down-home and elegant. Once food lovers try these delectable dishes, they will understand why Pierre Thiam’s Le Grand Dakar restaurant in Brooklyn has packed crowds night after night, feasting on such delicacies as Shrimp and Sweet Potato Fritters, Grilled Chicken with Lime-Onion Sauce, Blue Fish with Red Rice and Vegetables (their signature dish), and Roasted Mango and Coconut Rice Pudding. Yolele! introduces readers to new taste sensations, exotic spins on rice and other familiar ingredients, and foods indigenous to Senegal, such as fonio, an ancient, tiny-seeded whole grain that has been one of the mainstays of Senegalese cuisine. Bursting with delicious taste and extraordinarily healthy, fonio is likely become a major player in home kitchens and top restaurants in the years ahead.

About The Author

Sample Recipe

This unique combination of fish stuffed with vegetables and cooked in a thick
tomato sauce is a signature Senegalese dish.

Praise For The Book

We would have to be grateful for almost any new contribution to the too-sparse literature of African food. But restaurateur Pierre Thiam's book on the richly appealing food of his native Senegal is beyond the call. Fresh, lively, and intelligent, Thiam's Yolele documents, through good strong recipes, fine writing, and much marvelous photography, a fascinating food tradition and the culture in which it is embedded. Reflecting warmth and pride, this highly personal book connects us to those who know, make, and love this food. A most welcome addition to the kitchen shelf!